Teriyaki Chicken Skewers with Rice and Cucumber

1. 1 Chicken thighspack 900 g ≈ $3.81 180 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 70 g
3. 3 Cucumbers≈ $3.67 per kg 100 g
4. 4 Teriyaki sauce 30 ml
5. 5 Soy sauce 10 ml
6. 6 Honey 10 g
7. 7 Fresh ginger≈ $8.00 per kg 5 g
8. 8 Garlic≈ $10.00 per kg 4 g
9. 9 Sesame oil 5 ml
10. 10 Sesame seeds 5 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 140 ml water, season with salt, and cook covered for 15 minutes until tender. Leave covered for 5 minutes.

2. Cut the chicken¹ thigh into 3 cm cubes and mix with the teriyaki sauce, soy sauce, honey, grated ginger, garlic⁸, and sesame oil.

3. Thread the chicken¹ onto skewers or arrange it in a strip on a grill pan.

4. Cook on a preheated grill pan for 10–12 minutes, turning, until the pieces are browned and cooked through.

5. Slice the cucumber³, sprinkle the skewers with sesame seeds, and serve with the rice.